Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features

Gomes, Andresa; Costa, Ana Letícia Rodrigues; Cunha, Rosiane L.

doi:10.1016/j.colsurfb.2018.01.032

Cited by 141 publications

(57 citation statements)

References 31 publications

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“…According to Figure 1, it is possible to verify that the Mixer and Turrax samples remained unchanged after the complete cycle. In this way, it was verified that both emulsions remained homogeneous, indicating a uniform droplet size distribution and a more stable emulsion, which reduces the probability of droplet coalescence and phase separation (DICKINSON, 2003;GOMES et al, 2018). In relation to the stability study, the samples were placed under refrigeration (5 °C) and maintained for 30 days, they were observed and apparently did not show visible changes, as shown in Figure 2.…”

Section: Freezing/thawing and Stability Studymentioning

confidence: 82%

“…In relation to the stability study, the samples were placed under refrigeration (5 °C) and maintained for 30 days, they were observed and apparently did not show visible changes, as shown in Figure 2. The stabilization mechanism of the protein emulsion is mainly through electrostatic repulsion due to the presence of charged groups in the protein structure, which are adsorbed between the oil/water phases, as well as via steric repulsions (MCCLEMENTS, 2005;GOMES et al, 2018). The results of both freezing/thawing and stability studies, can also be explained by the presence of the added raw materials, such as xanthan gum, the polysaccharide hydrocolloid most used in the industrial environment (PAXIMADA et al, 2016).…”

Section: Freezing/thawing and Stability Studymentioning

confidence: 99%

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Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo

Pena¹,

Coelho²,

Xavier³

et al. 2021

BJDV

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The present study evaluated the functionality of whey protein as an emulsifying and stabilizing agent in oil-in-water systems with the purpose of suggesting the use of whey in food, cosmetic or medicines emulsions. A basic emulsion with vegetable oil (20% w/w), whey protein (20% w/w) and xanthan gum (0.1% w/w) was prepared using a mixer equipament. Stability tests and storage conditions, flow test, freeze drying, particles size characterization, analyses of microscopic and rheological measurements were performed. Characterization analyses showed that the formed systems can be classified as emulsions with droplet sizes smaller than 100 µm, non-Newtonian fluids characterized as pseudoplastics and practically constant viscosity at high shear rates. In addition, characterization indicates that the use of Turrax results in more stable emulsions (more homogeneous droplets and reduced diameter) and lower apparent viscosity values. The results showed that emulsions formed by the use of whey include xanthan gum exhibit stability at room temperature, during freezing/thawing and the freeze drying process, suggesting the satisfactory application of these compounds information and stabilization of emulsions that undergo processes involving these unitary operations in pharmaceutical and food industries.

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Section: Freezing/thawing and Stability Studymentioning

confidence: 82%

Section: Freezing/thawing and Stability Studymentioning

confidence: 99%

Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo

Pena¹,

Coelho²,

Xavier³

et al. 2021

BJDV

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“…Nanoemulsions prepared with MCT had smaller particle diameters than those prepared with GSO. This effect may have been because MCT oil has a lower viscosity than grapeseed oil, thereby facilitating droplet break up within the homogenizer (Gomes, Costa, & Cunha, ). Nanoemulsions prepared using Maillard conjugates as emulsifiers tended to have smaller particle diameters than those prepared using proteins alone.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates

Steiner

Shukla

McClements

et al. 2019

Journal of Food Science

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Lutein is incorporated into foods as a natural yellow pigment and nutraceutical. The introduction of lutein into many foods and beverages, however, is problematic because of its strong hydrophobicity and poor chemical stability. In this research, lutein‐loaded nanoemulsions were prepared to overcome this problem. Casein‐dextran Maillard conjugates or physical complexes were utilized as emulsifiers, while either medium chain triglycerides (MCT) or grape seed oil (GSO) were used as carrier oils. The impact of resveratrol addition on nanoemulsion stability was also examined. The influence of storage temperature, pH, and CaCl2 concentration on the chemical and physical stability of the nanoemulsions was measured. The casein‐dextran conjugates were highly effective at improving the physical resistance of the nanoemulsions to environmental stresses, but had a detrimental effect on their color stability. Conversely, nanoemulsions prepared from casein‐dextran physical complexes were unstable around the protein's isoelectric point (pH 4.6), as well as upon addition of CaCl2. Incorporation of resveratrol and GSO into the nanoemulsions decreased lutein degradation and color fading at all temperatures. This study shows that casein‐dextran conjugates are highly effective at improving the physical stability of lutein‐loaded nanoemulsions, while resveratrol and GSO are effective at improving their chemical stability. Practical Application Lutein can be used by the food industry to create “clean label” and functional food products. The major challenges in incorporating lutein in foods are its poor chemical stability and its high hydrophobicity, which makes it difficult to incorporate. Emulsion‐based delivery systems assembled from natural ingredients may address these challenges. In this study, the impact of Maillard conjugates fabricated from caseinate and dextran, as well as resveratrol addition, on the formation and stability of lutein‐enriched nanoemulsions was determined. The information obtained from this study will help the formulation of more effective functional foods and beverage products.

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“…Instead of argan oil, they used ish oil and explored the preparation and storage of gelatin / surfactant stabilized emulsions. They demonstrated that gelatine and the two types of surfactants adsorb synergistically (Span 80 and soy lecithin) on the oil / water interfaces of emulsions (Zhang et al, 2020;Gomes et al, 2018).…”

Section: Particle Size Measurementmentioning

confidence: 99%

Influence of the span 80/Gelatin B combination on the formulation and stabilization of Argan oil-in-water emulsions

Fahry¹,

Alaoui²,

Rahali³

et al. 2020

ijrps

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The present study aims to evaluate the effect of the combination of a linear protein: Gelatin type B and an oil-soluble emulsifier Span 80 (sorbitan monooleate) in the stabilization of argan oil-in-water emulsions. For this purpose, the emulsifiying properties of Gelatin itself with Argan oil as lipid phase were investigated first, by preparing oil-in-water (O/W) emulsions containing 10 wt%. Argan oil and varying Gelatin concentrations (0.5-2 % w/w), we have also formulated Argan O/W emulsions by span 80 alone at levels ranging from 1 to 6 wt%. Subsequentely, we explored the influence of the simultaneous application of the Span 80 and the gelatine on the stability properties and on the droplets size of Argan O/W emulsions, using different mixtures of the two emulsifiers. We compared the stability properties (flocculation, creaming, and phase separation) of argan O/W emulsions prepared with type B gelatine as the only emulsifier with those of emulsions prepared with span 80 and mixture of gelatin/Span. For stable emulsions, our analysis was completed with measurement of droplets size and Zeta Potential. Finally, all of the experimental results and the storage time showed that the emulsions prepared by 10 wt% argan oil and 2 (w/w) % Gelatin+ 3 wt% Span 80 were the most stable with optimum conditions for minimal creaming, small droplets size (size <1µm) and high net droplet charge (absolute value of ZP > 23). The presence of span 80 in coexistence with gelatin, even in small quantitiees, has a profound influence on the stability of the argan O/W emulsions.

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Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features

Cited by 141 publications

References 31 publications

Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo

Production, stability study, particles size distribution and rheological behavior of oil-in-water systems based on whey proteins / Produção, estudo de estabilidade, distribuição e tamanho de partículas e comportamento reológico de sistemas óleo/água adicionados de soro lácteo

Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard Conjugates

Influence of the span 80/Gelatin B combination on the formulation and stabilization of Argan oil-in-water emulsions

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